Chicken Soup with Rice and Barley

From: Automatically Light cookbook
No pictures because I couldn't find my camera!

Ingredients:
4 (5-oz) chicken breasts, bone-in, skin removed
1 cup carrots, coarsely chopped
2 cups onion, coarsely chopped
3 cups chicken broth, defatted
4 cups water
2 chicken bouillon cubes
1/2 tsp pepper
1/2 cup long-grain white rice
1/4 cup medium barley
1 tsp dried thyme leaves

Place chicken breasts, bone side up, in the slow cooker. Add remaining ingredients through pepper. Cook on low for 7-8 hours or until a fork pierces meat easily. Remove chicken and vegetables. Puree vegetables in a blender or food processor. Skim all fat from broth. Bone chicken and cut into small pieces. Return broth and pureed vegetables to the slow cooker and add rice, barley and thyme. Cover and cook on high for about 1 hour and 15 minutes or until the rice and barley are very tender. Add chicken during the last 15 minutes.

What I did differently from the recipe:
I used boneless chicken breasts, but that's the only difference.

What I'll do differently next time:
I would probably add some more vegetables, probably either squash or zucchini at the very least.

Verdict:
Thumbs up! This was a very yummy recipe. The vegetables added a great subtle flavor, which is why I'd like to sneak extra vegetables in there the next time! This recipe is definitely a keeper.

Chicken Soup with Rice and Barley

Ingredients:
4 (5-oz) chicken breasts, bone-in, skin removed
1 cup carrots, coarsely chopped
2 cups onion, coarsely chopped
3 cups chicken broth, defatted
4 cups water
2 chicken bouillon cubes
1/2 tsp pepper
1/2 cup long-grain white rice
1/4 cup medium barley
1 tsp dried thyme leaves

Place chicken breasts, bone side up, in the slow cooker. Add remaining ingredients through pepper. Cook on low for 7-8 hours or until a fork pierces meat easily. Remove chicken and vegetables. Puree vegetables in a blender or food processor. Skim all fat from broth. Bone chicken and cut into small pieces. Return broth and pureed vegetables to the slow cooker and add rice, barley and thyme. Cover and cook on high for about 1 hour and 15 minutes or until the rice and barley are very tender. Add chicken during the last 15 minutes.